Banana Cupcake with Caramel Buttercream frosting

3 c sifted flour
1 1/2 t baking soda
3/4 t baking powder
3/4 t salt
1 t ground cinnamon
6 oz (1 1/2 sticks) unsalted butter, softened
1 1/2 c packed light brown sugar
3 eggs
4 bananas, mashed, plus sliced bananas for garnish
3/4 c buttermilk
1/2 t vanilla extract
1 c chopped pecans

oven at 350. cream butter and sugar with mixer until fluffy. add eggs one at a time mixing after each. reduce speed to low, and add remaining wet ingredients (bananas, buttercream, vanilla) add dry ingredients, except pecans, in 3 sections, mixing well after each. stir in pecans. cook cupcakes about 20 minutes.

Buttercream Frosting:

1 c plus 2 T sugar
1/4 c water
1/4 c heavy cream
12 oz (3 sticks) unsalted butter, softened
4 large egg whites, room temperature
1 t vanilla extract

bring 1/2 c plus 2 T sugar and the water to a boil in saucepan. wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. cook, undisturbed, until caramel is dark amber. remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. let cool and frost cupcakes.